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Chocolate-Strawberry Bombe

 Chocolate-Strawberry Bombe
Layers of rich devil's food cake and strawberry filling are covered in a heavenly whipped cream frosting. The treat is sure to satisfy any sweet tooth.—Taste of Home Test Kitchen, Greendale, Wisconsin
16 ServingsPrep: 20 min. + chilling Bake: 20 min.

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1 quart fresh strawberries
  • 2 envelopes unflavored gelatin
  • 1/2 cup thawed strawberry breeze juice concentrate
  • 3 cups heavy whipping cream, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup confectioners' sugar
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon canola oil

Directions

  • Grease and flour three (8- or 9-in.) round baking pans; set aside.
  • Prepare cake mix batter according to package directions. Divide
  • evenly and pour into prepared pans.
  • Bake at 350° for 22-25 minutes or until a toothpick inserted near
  • center comes out clean. Cool for 10 minutes before removing to wire
  • racks to cool completely.
  • Reserve 6-7 strawberries for garnish. Puree enough remaining
  • strawberries to measure 1 cup; set aside. In a small microwave-safe
  • bowl, sprinkle gelatin over juice concentrate; let stand 5 minutes.
  • Microwave on high power 1 minute. Stir until gelatin is completely
  • dissolved; set aside. In a small bowl, beat 1 cup heavy whipping

2 of 2

Chocolate-Strawberry Bombe (continued)

Directions (continued)

  • cream until stiff; set aside.
  • To prepare filling, in a large bowl, beat the cream cheese, sugar and
  • vanilla until smooth. Beat in strawberry puree. Gradually add
  • gelatin mixture; blend until smooth. Gradually whisk in whipped
  • cream; set aside.
  • Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap,
  • allowing ends of plastic to over-hang edges by at least 6 inches.
  • (Diameter at top of bowl must be 8-1/2 or 9-1/2 inches, depending on
  • size of baking pan.)
  • Gently press one cake layer into bottom of prepared bowl.
  • Spoon about one-half of filling over cake layer in bowl; top with
  • second cake layer. Gently press down on cake layer. Spread remaining
  • filling over cake. Top with remaining cake layer. Gently press down.
  • Cover cake with loose ends of plastic wrap and refrigerate at least
  • 1 hour.
  • In a small bowl, beat confectioners' sugar and remaining 2 cups heavy
  • whipping cream until stiff. Uncover top of bombe in bowl. Invert
  • onto serving platter; remove and discard plastic wrap. Frost bombe
  • with sweetened whipped cream.
  • In a microwave, melt chocolate chips and oil; stir until smooth.
  • Transfer to a heavy-duty small resealable plastic bat. Cut a tiny
  • hole in bottom corner of bag. Gently squeeze bag and drizzle
  • chocolate over bombe. Garnish as desired with reserved strawberries.
  • Yield: 16 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.